Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Mariyatun"'
Autor:
Endang S. Rahayu, Wahyu K. Yoga, Husnita Komalasari, Mariyatun Mariyatun, Wednes A. Yuda, Nancy E. P. Manurung, Pratama N. Hasan, Suharman Suharman, Fathyah H. Pamungkaningtyas, Dina A. Nurfiana, Putrika C. Pramesi, Mifta Gatya, Phatthanaphong Therdtatha, Jiro Nakayama, Mohammad Juffrie, Titiek F. Djaafar, Tri Marwati, Tyas Utami
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
The present study investigated the ingestion effect of chocolate probiotic containing Lactobacillus plantarum Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic
Externí odkaz:
https://doaj.org/article/3cc3e474615740c09fb84597be9bfe90
Autor:
Mariyatun Iftiyah
Publikováno v:
Moderatio, Vol 2, Iss 1, Pp 37-46 (2022)
Pemahaman dan implementasi pada generasi melenial seperti skarang ini memiliki tantangan yang sangat kompleks baik dalam tuntutan akademik maupun dalam lingkup sosial. Indonesia pada saat ini telah masuk dalam era globalisasi, dimana ditandai dengan
Externí odkaz:
https://doaj.org/article/85e23994a6084e27801d9da53e7a747b
Autor:
Ida Bagus Agung Yogeswara, I Gusti Ayu Wita Kusumawati, Ni Wayan Nursini, Mariyatun Mariyatun, Endang Sutriswati Rahayu, Dietmar Haltrich
Publikováno v:
Fermentation, Vol 9, Iss 7, p 587 (2023)
This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated pigeon pea and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased the
Externí odkaz:
https://doaj.org/article/da3f6c0d52ba434b950de959f0cc5d33
Akademický článek
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Autor:
Yogeswara, Ida Bagus Agung, Kusumawati, I Gusti Ayu Wita, Nursini, Ni Wayan, Mariyatun, Mariyatun, Rahayu, Endang Sutriswati, Haltrich, Dietmar
Publikováno v:
Fermentation (Basel); Jul2023, Vol. 9 Issue 7, p587, 13p
Autor:
Rahayu ES; Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Yoga WK; Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Komalasari H; Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Mariyatun M; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Yuda WA; Chocolate Factory 'nDalem', Yogyakarta 55261, Indonesia., Manurung NEP; Food Technology Study Program Department of Chemical Engineering Politeknik Negeri Sriwijaya, Palembang 30128, Indonesia., Hasan PN; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Suharman S; Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Pamungkaningtyas FH; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Nurfiana DA; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Pramesi PC; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Gatya M; Center for Food and Nutrition Studies Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Therdtatha P; School of Agro-Industry Faculty of Agro-Industry Chiang Mai University, Chiang Mai 50100, Thailand., Nakayama J; Department of Bioscience and Biotechnology Faculty of Agriculture Kyushu University, Fukuoka 819-0395, Japan., Juffrie M; Department of Public Health Universitas Gadjah Mada, Yogyakarta 55281, Indonesia., Djaafar TF; Research Center for Food Technology and Process National Research and Innovation Agency, Yogyakarta 55861, Indonesia., Marwati T; Research Center for Food Technology and Process National Research and Innovation Agency, Yogyakarta 55861, Indonesia., Utami T; Faculty of Agricultural Technology Universitas Gadjah Mada, Yogyakarta 55281, Indonesia.
Publikováno v:
International journal of food science [Int J Food Sci] 2024 Aug 03; Vol. 2024, pp. 9493797. Date of Electronic Publication: 2024 Aug 03 (Print Publication: 2024).
Autor:
Sutriswati Rahayu E; University Center of Excellence for Integrated Probiotic Research and Application for Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia., Suroto DA; University Center of Excellence for Integrated Probiotic Research and Application for Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia., Mariyatun M; University Center of Excellence for Integrated Probiotic Research and Application for Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia., Pramesi PC; University Center of Excellence for Integrated Probiotic Research and Application for Industry, Universitas Gadjah Mada, Yogyakarta, Indonesia.; Center for Food and Nutrition Studies, Universitas Gadjah Mada, Yogyakarta, Indonesia.
Publikováno v:
Microbiology resource announcements [Microbiol Resour Announc] 2024 Jul 18; Vol. 13 (7), pp. e0011824. Date of Electronic Publication: 2024 Jun 12.
Publikováno v:
Didaktik : Jurnal Ilmiah PGSD STKIP Subang. 9:858-867
The purpose of this study was to test whether applying the Problem-Based Learning model could improve students' cooperation in learning science in grade V SDN Sampangan on the topic of food chains. This research is a type of classroom action research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::956785775b24ca3622eb99c0df59af59
https://doi.org/10.36989/didaktik.v9i1.750
https://doi.org/10.36989/didaktik.v9i1.750
Publikováno v:
EMTEKA: Jurnal Pendidikan Matematika. 4:161-167
Penelitian ini dilatarbelakangi oleh rendahnya hasil belajar matematika peserta didik dan kurang optimalnya penggunaan media pembelajaran di kelas IB SDN Sampangan 02 Kota Semarang. Pembelajaran pada umumnya hanya menggunakan pembelajaran konvensiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::651bc49b8c6b82d02a3a9dbed4346082
https://doi.org/10.24127/emteka.v4i1.3474
https://doi.org/10.24127/emteka.v4i1.3474
Autor:
Haltrich, Ida Bagus Agung Yogeswara, I Gusti Ayu Wita Kusumawati, Ni Wayan Nursini, Mariyatun Mariyatun, Endang Sutriswati Rahayu, Dietmar
Publikováno v:
Fermentation; Volume 9; Issue 7; Pages: 587
This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated pigeon pea and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::5ec92e3126d6a56740721f3dfdc3d36e